Hector, I’ve used bleached all purpose for my cakes, and I like the way they turn out better than when using cake flour. I have not tried unbleached AP for cakes yet, I hope that what is happening at your grocery store is not going to be a national trend. I would be interested to know what modifications may be needed as well.

Hi Julius… the problem with unbleached flour is that it doesn’t keep the butter suspended within the cake structure - resulting in a very greasy cake. Do a search on the blog… there’s been a lot of discussion on the matter. Also, do a search for “Kate flour”.